Instant Pot Healthy Cheesy Broccoli Egg Souffle Recipe (2024)

Updated with New (2022) WW Program Points.

This past Christmas my husband got me an Instant Pot.

Needless to say, between this and getting the Magnolia Cookbook, I was very happy.

This past weekend, I finally got around to using it and I love it. Now, I have three favorite kitchen “appliances”: slow cooker, air fryer and the instant pot. Although, I am running out of counter space. I feel a kitchen purge coming on.

I decided to start with an easier recipe and went on from there. So, below I am sharing my first recipe with you. I think you will be “instant”ly delighted with this Instant Pot Healthy Cheesy Broccoli Egg Souffle Recipe.

Also, since I have done this post, I made more of these souffles. I put in chopped ham, used spinach instead of broccoli and added in sauteed mushrooms, onions and bell peppers. All are so delicious. Feel free to experiment. I plan on making these with the 0 Point Turkey Breakfast Sausage too.

PIN FOR LATER

THIS POST CONTAINS AMAZON AFFILIATE LINKS WHICH MEANS IF YOU PURCHASE SOMETHING USING THE LINKS BELOW, I WILL RECEIVE A VERY SMALL PERCENTAGE OF THE SALE FOR RECOMMENDING THE PRODUCT TO YOU. THIS IS ALL AT NO COST TO YOU. THANK YOU IF YOU DO PURCHASE SOMETHING FROM AMAZON THAT WAS USED IN MAKING THESE RECIPES.

8oz Ramekins

Instant Pot

Instant Pot Oven Mitts

8 Large Eggs

1.5 Cups of Fat Free Half & Half

1 Cup of Kraft Fat Free Shredded Cheddar Cheese

1/4 Each Teaspoon of Salt, Garlic Powder and Fresh Cracked Black Pepper

2 Cups of Frozen Broccoli Florets, Thawed and Chopped Small

1 Cup of Water

Butter Flavored Vegetable Cooking Spray

4-8oz Ramekins

DIRECTIONS:

1. Whisk 4 eggs, half & half, shredded cheddar cheese, salt and pepper together in a bowl. Spray 4 ramekins with butter flavored vegetable cooking spray. Pour liquid mixture evenly among 4 ramekins. After chopping the broccoli florets small (bite sized pieces), divide them equally among the 4 ramekins.
2. From the 4 remaining eggs, crack one egg over broccoli into each ramekin.
3. Add 1 cup of water and the steaming rack (comes with Instant Pot) into Instant Pot. Put each ramekin onto the steaming rack. Cover loosely with aluminum foil. Lock lid and close vent. Select “Steam” setting, set pressure to “High” and set timer for 6 minutes. When time is up, quick release the pressure. Remove lid and ramekins (using oven gloves). Let them sit with loosely covered foil for 3 minutes before serving.
4. This makes 4 servings and is 3 Points on the Weight Watchers Program. Enjoy!

RELATED POST:

Instant Pot Quick Tips

Here are some simple quick basic things you need to remember when using an Instant Pot:

1. Never add liquid past the maximum fill line. This is marked inside the Instant Pot.
2. Always make sure the steam release valve is CLOSED before hitting the start button. The pressure has to build up inside of it.
3. Don’t just clean the Pot when cooking is done, make sure to clean the sealing ring. steam valve and shield too. I clean the sealing ring in my dishwasher.
4. Lastly, use these silicone Instant Pot Oven Mitts when removing food, it will be hot.